(Photograph)
Substances
(Makes eight servings)
Harina leudante, 500 g
Butter, 300 g
Sugar, 200 g
Egg yolks, 3
Complete egg, 1
Vanilla essence, 1 teaspoon
Zest of the peel of ½ lemon
Quince sweet, 800 g
Port, 1 properly
Preparation
– In a bowl, combine the butter (it must be delicate) with the sugar, the yolks, the vanilla essence and the lemon zest.
– Place the flour on the counter within the form of a crown and the combination of the opposite elements within the middle.
– Go mixing and kneading, working the dough somewhat, simply sufficient in order that it stays collectively.
– Wrap in plastic wrap and let relaxation within the fridge for 1 hour.
– Reduce the quince sweet into cubes, add the port and mash with a masher. If the sweet is simply too arduous, you may warmth it somewhat to melt it.
– Stretch the dough leaving it ½ cm thick (reserve a part of the dough to make the highest strips)
– Line a cake pan (ungreased) with the dough.
– Fill with the quince paste.
– Cross the highest with strips of the identical dough.
– Brush the dough with overwhelmed egg and place the pasta in a average oven for 30 or 40 minutes.
